How to Make Homemade Pickled Garlic

Ingredients

• 30 cloves Garlic Cloves (peeled, any size, organic if possible)
• 2 cups Water (filtered or tap)
• 2 cups Apple Cider Vinegar (raw, unfiltered with the mother)
• 1.5 teaspoons Salt (kosher or sea salt; non‑iodized preferred)
• 0.5 teaspoons Turmeric Powder (optional, for golden color)
• 0.5 teaspoons Dried Oregano (optional, crushed between fingers)
• 1 pinch Cayenne Pepper (optional, for heat)

Instructions

1. Clean and Peel Garlic

   Rinse the garlic cloves, peel them, and discard any that are soft, moldy, or have brown spots.

   Time: PT10M

2. Sterilize Jars and Lids

   Place the empty jars and new canning lids in a pot of boiling water for 10 minutes, then remove and let dry on a clean towel.

   Time: PT10M

   Temperature: boiling

3. Prepare the Brine

   In the large pot combine 2 cups water, 2 cups raw apple cider vinegar, and 1½ teaspoons salt. Bring to a boil, stirring until the salt dissolves.

   Time: PT5M

   Temperature: boiling

4. Pack Garlic into Jars

   Place the peeled garlic cloves into each sterilized jar, leaving about ¼ inch of headspace at the top.

   Time: PT5M

5. Add Optional Flavorings

   If desired, sprinkle half a teaspoon of turmeric, oregano, or a pinch of cayenne into each jar for extra flavor and color.

   Time: PT2M

6. Pour Hot Brine Over Garlic

   Carefully pour the hot brine over the garlic, ensuring the liquid covers the cloves completely and leaves the same ¼ inch headspace.

   Time: PT5M

7. Seal the Jars

   Wipe the rim of each jar with a clean paper towel, place the new lid on, and tighten the band fingertip‑tight.

   Time: PT2M

8. Process Jars in Boiling Water

   Place the sealed jars in the pot of boiling water, ensuring the water covers them by at least 1 inch. Clamp the lids with rubber jar clamps, reduce to a gentle simmer, and process for 10 minutes.

   Time: PT10M

   Temperature: boiling

9. Cool and Check Seals

   Remove the jars with tongs, set them on a towel, and let cool completely (about 30 minutes). The lids should concave inward, indicating a seal.

   Time: PT30M

10. Store

    Label each jar with the date, store in a cool dark pantry for at least one month before first use. Once opened, keep refrigerated and consume within 2 months.

    Time: PT0M

Nutrition Facts

Calories

25

Protein

0.3 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.5 g